Jun 29, 2020 12:00 AM

Author: Be Well Utah

citrus kale and quinoa salad

Be Well Utah 2020 is offering virtual cooking demos so you can learn to make tasty and nutritious meals from your own home. Our University of Utah Health Registered Dietitians have handpicked recipes that are easy to make, include healthy ingredients, and are suitable for the whole family.

This Citrus Kale & Quinoa Salad is the first recipe we'll be demonstrating this year. Watch the video on our Facebook page, or follow the recipe below. We encourage you to share a picture of your family with your finished Be Well Utah recipe & tag @BeWellUtah on Facebook and Instagram for a chance to win a Registered Dietitian Approved snack basket for the whole family!



4 cups finely chopped kale (ribs removed)
2 cups cooked quinoa (about 2/3 cup dry)
3 medium oranges, peeled and chopped
2 oz blue cheese or feta, crumbled
3/4 cup chopped walnuts, pecans, or sliced almonds*

Citrus Vinaigrette:

1/3 cup olive oil
2 tablespoons white wine vinegar
3 tablespoons fresh orange juice*
2 tablespoons fresh lemon juice
1/4 teaspoon lemon zest
1 teaspoon honey
1/4 teaspoon sea salt
Black pepper, to taste


Materials Needed:

  • Large bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Container to hold dressing
  • Spoons for tasting
  • Measuring spoons
  • Liquid measuring cups

  1. Combine all of the salad ingredients into a large bowl.
  2. For the dressing: Whisk all of the dressing ingredients together, or use a food processor. Pour dressing over salad and toss to coat everything evenly. Sometimes I don't use ALL the dressing—use however much you'd like. Store leftover dressing in the refrigerator for up to 2 weeks.
  3. Serve immediately. Leftovers keep well in the refrigerator for 4–5 days.

Download recipe card PDF

be well recipe recipe diet nutrition

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